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Apr
18
awarded  Popular Question
Dec
11
awarded  Notable Question
May
7
awarded  Notable Question
Jan
28
awarded  Popular Question
Sep
24
awarded  Autobiographer
Jul
2
awarded  Curious
Jul
8
awarded  Popular Question
Jun
16
awarded  Popular Question
Jun
21
awarded  Yearling
Feb
11
comment How to butter-roast coffee in frying pan?
I added the oil to obtain the distinct flavour of buttery coffee. I did, unfortunately, not get better results so far. Have you tried and had success?
Feb
11
comment Why is there so much baking soda in scones?
I am accepting this, because your musing seem reasonable. So far, I have no better answer.
Feb
11
accepted Why is there so much baking soda in scones?
Feb
11
comment Some tahini tastes very salty, other tahini does not. Why?
+1, thank you for clarification
Feb
11
comment Some tahini tastes very salty, other tahini does not. Why?
Would the sodium content be determined before or after processing? Wouldn't the salt from the salt water show up in the nutrition information?
Feb
1
revised Some tahini tastes very salty, other tahini does not. Why?
added captions for images
Feb
1
revised Some tahini tastes very salty, other tahini does not. Why?
added photos of jar labels
Feb
1
comment Some tahini tastes very salty, other tahini does not. Why?
@Jefromi, I wonder, if non-Sodium salts like potassium chloride taste salty ("salty" as in NaCl) ...
Jan
30
revised Some tahini tastes very salty, other tahini does not. Why?
added nutritional information
Jan
29
revised Some tahini tastes very salty, other tahini does not. Why?
added some more information
Jan
29
asked Some tahini tastes very salty, other tahini does not. Why?